This month we have a great selection - a sustainably farmed Napa Sauvignon Blanc, an organic French Chardonnay, a well-made Rioja and an organically farmed, locally made, old school Zinfandel. 

First off, there's Honig Napa Sauvignon Blanc, a longtime store and staff favorite. Layered aromas and flavors of ruby grapefruit, honey suckle, lime zest and melon, mingled with an underpinning of tropical fruit and a faint hint of lemon grass. The wine is medium bodied with a crisp, refreshing, slightly minerally finish.  Sustainably farmed, solar winery, 55% oak aged, 45% tank aged.    The Sauvignon blanc grapes are treated using two different methods. To enhance the delicate tropical fruit flavors, a portion of the fruit goes directly into the press as whole clusters. The remaining fruit is de-stemmed and left in contact with the skins for several hours before pressing, amplifying the grapefruit/citrus components. All of the juice is fermented at cool temperatures in stainless steel tanks using a variety of yeast strains selected to bring out the aroma and flavor profiles of Sauvignon Blanc.

Next, Dominique Lafon's biodynamically farmed Héritiers de Comte Lafon Macon-Village.  Considered one of the finest winemakers in France, Dominique Lafon produces coveted white Burgundies from some of the greatest vineyards in the Cote de Beaune. Always hungry for new challenges, he purchased 14 hectares of vines in the Maconnais in 1999. He believes strongly in the potential of the region, but feels that too few vignerons have attempted to realize that potential. Thus, in the very same spirit he runs his renowned Meursault property, Dominique utilizes biodynamic viticulture, intense soil rejuvenation, tight yield control, and rigorous green harvesting to produce some of the most complex, vibrant and impressive wines the region has ever seen.  100% Chardonnay, 100% limited. 

Sierra Cantabria Rioja Crianza - a 100% Tempranillo that is bottled unfiltered.  Rich and round rich and round attack with medium fine grained tannins, ending up with an impressive 30+ second finish.  There is dominant sweet blackberry and pepper spice on the nose with a hint of coffee in the background.  The wine has power coupled with really impressive balance.   A suave mineral quality arrives with air, adding energy to the dark fruit qualities. The nicely focused finish is spicy and long. 

The Eguren family, generation after generation since 1870, have been dedicated to grape growing, making and ageing great wines in one of the most prestigious estates in Rioja.  Sierra Cantabria has made wine since 1957, from  90 hectares of vineyards, with an average age of 35 years.   75% of the production comes from their own vineyards, the rest they buy from local growers. They have been doing ecologically conscious agriculture in their own vineyards for the last 12 years.

Finally, local hero Mike Dashe brings us his organic Dashe  McFadden Ranch Zinfandel Les Enfants Terribles.  One of the most unusual wines from California—and with one of the most unusual names—this is a zinfandel that doesn’t fit the classic image of a California wine. It’s a wine that is complex, balanced, and flavorful, and yet has a color and alcohol-level that is more typical of a wine from a cooler region in Europe. From start to finish, it is unusual in character: lower in alcohol, unfined and unfiltered, low in SO2, fermented using native yeasts found on the grapes, organically grown. It’s a wine made in a style that we love—totally drinkable, yet with a complexity that grows stronger over time. With patience, it evolves into a thrilling wine.

RECIPES -
For the White Wines:  Citrus Cured Wild Salmon Serves 4 or more

This silky cured salmon is an excellent starter for a summers evening dinner. This recipe is for a full side of salmon. You can do 1/2 side of salmon and reduce the ingredients by half.

• zest of 1 orange
• zest of 1 lemon
• 1 1/2 cups superfine sugar
• 10 ounces sea salt
• 1 side of wild salmon, filleted, skinned, pin bones removed
• for serving: orange and lemon zest

Mix the zests together with sugar and sea salt (not the zest for serving). Rub this over the entire surface of the salmon (front and back), and wrap the fillet in a few layers of plastic wrap. Place in a dish (it might well leak liquid) and refrigerate for 2-3 days until firm.
Take the salmon out of the fridge, remove the plastic wrap, and wash the fillet under cold water, to remove the cure. Wrap again in plastic wrap, and pop in the freezer for 12 hours.
Defrost the salmon in the fridge. When defrosted slice the salmon into thin slices. I like to lay the knife almost parallel to the cutting board, and just literally shave thin slices diagonally across the salmon fillet.
Serve with a simple side salad, crusty bread, mustard and pickles.
Best served sitting in a bright orange garden chair, wearing a light cotton shirt.

For the Rioja:  Grilled Hanger Steak with Red Wine-Shallot Sauce and Roasted Baby Carrots Serves 6

Hanger Steak or Onglet was once referred to as the butcher’s steak because it was the cut of meat that the butcher took home to his family. Its exceptional flavor and rich texture pair beautifully with the ripe bold flavors, supple texture and savory notes of the Tempranillo garpe.

• 1 small onion, chopped
• 1 small carrot, chopped
• 1 celery stalk, chopped
• 3 cups cremini mushrooms chopped
• 1 cup chopped shallots
• 1 bottle dry red wine
• 3 quarts veal stock or low sodium beef broth
• 1 bunch fresh thyme
• Salt and pepper
• 3 pounds hanger steak
• Salt and pepper
• 30 baby carrots, peeled
• Salt and pepper
• 2 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Season the steaks up to an hour ahead on both sides with salt and pepper.

Cook the onion, carrot, celery, mushrooms and shallots in a large pot over medium-high heat until the vegetables soften and begin to brown. Add the wine and simmer until the pot is almost dry, about 20 minutes. Add the stock or broth and reduce the heat slightly and simmer, skimming frequently, until the sauce has reduced to a little under a cup or thick enough to coat the back of a wooden spoon. Strain the sauce and add the thyme sprigs, salt and pepper. Keep warm.

Heat a grill to high heat and cook the steaks for about 5-7 minutes per side for medium rare. Transfer to a platter and allow to sit for 5 minutes.

While the steaks are cooking, heat a large skillet over medium heat and add the carrots. Season with salt and pepper. Cook, turning the carrots so they color on all sides until golden brown, about 4-5minutes. Add the butter and herbs and continue cooking until the carrots are tender.

Slice the steaks against the grain and serve with the sauce and roasted carrots on the side.

For the Zinfandel:    Pimento Cheese Hamburgers Serves 4

Pimento cheese sandwiches are a Southern comfort food and signature item at the Masters Golf tournament. The cheese spread makes a great burger topping, and gives so much flavor to the burger that you won't need ketchup, or maybe you will! Your call! Serve with sweet potato fries and coleslaw.

• 4 ounces grated sharp cheddar cheese, Ford Farms or Cabot
• 3 tablespoons mayonnaise
• 1 tablespoon diced pimentos
• 1 tablespoon grated onion
• 1⁄2 tablespoon Worcestershire sauce
• Sea salt and pepper, to taste
• 24 ounces ground beef
• 1 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 4 brioche hamburger buns
• Little gem lettuce for garnish
• 4 slices tomato, for garnish
• 4 slices red onion for garnish

In a bowl, combine grated cheese, mayonnaise, pimentos, grated onion, and Worcestershire; season with salt and pepper. Set pimento cheese aside.

In a separate bowl combine ground beef, mustard powder, cayenne and olive oil. Season with salt and pepper and mix together. Shape into 4 equal patties being careful not to overwork. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high. Grill burgers, flipping once, until cooked to desired doneness, about 10 minutes for medium rare. Spread 2 pimento cheese over each burger; cover and let melt. Grill buns.

Serve burgers on buns with lettuce and tomato.

• < Prev
• Next >